Saturday, April 22, 2006

You should know

My roommate had a can of wasabi peas and was kind enough to share them. I don't know the brand. All measurements are approximate.

So?

First, the recipe. I used 1 can solid white Albacoretuna in water, a decent shake of onion powder, a handful (a large handful in my case, but I have small hands) of wasabi peas, and two heaping teaspoons (so, probably a tablespoon) of mayonnaise.

A forkful with no peas is surprisingly mild; I mean, even compared to normal, no-extra-seasoning tuna salad, at least to me. A forkful with peas is good; the mayo dilutes the spiciness, so it's just a mild kick that complements the fish nicely. It's a bit crunchier than I like my fish, but that's to be expected.